Preheat the oven to 180degC. Grease two 20cm round cake tins and line the bottoms with grease proof paper.

Beat the butter and sugar together until pale and creamy, then beat in the eggs one at a time. Sift flour over the egg mixture, then fold in. Add the pecans and fold in. Spoon the mixture into the tins, smoothing the top with the back of a spoon. Bake for 25 minutes until golden and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool completely.

To make icing beat together the butter, syrup, milk, and icing sugar until smooth and creamy. (Mine split, cause the butter was warm but the syrup was cold, so I warmed it in 10 second bursts in the microwave, whisking after each burst until it was smooth, of course then it was quite runny so had to sit in the fridge!)

I split the cakes in half, then built the cake up, spreading the icing between each layer, then decorated the top with the extra pecans.

Saying hello now, on the blog (after the IG introduction the other day). This looks positively scrumptious and plan on making it for a friend in need on Friday. I hope she invites me in for a slice and a cup of tea, otherwise looks like I'll be making another one so I can enjoy it as well!xo

About Me

A small hut,
a large garden,
a couple of friendly dogs,
a quiet life.
I live in our little hut, in rural Tasmania, and until recently it was just the four of us. My husband Rob, and our two German Shepherds, Nigella and Claudia.
New additions to our family are identical twins Maggie and Elisabeth.
As a new Mama the content of my blog has evolved slightly, but you will find: babies, good food, motherhood, gardens, flowers, baking, recipes, and of course our dogs.